Manufacture of artificial milk.



F. GIISSEL' MANUFACTURE OF ARTIFICIAL MILK.

APPLICATION man MAY 5'. I914. nzuswco MAR. 25. ms.

L139,031 e Patented May 11, 1915 253mgv rm an FRITZ G5SSEL, OFFRANKFORT-ON-THE-MAIN, GERMANY.

MANUFACTURE OF ARTIFICIAL MILK.

' Specification of Letters Patent. Patented ltlay 11, 1915..

Application filed May 5, 1914, Serial No. 836,426. Renewed March 25,1915. Serial No. 17,051.

T all whom it may concern:

Be it known that I, Fnrrz GossEL, citizen of the German Empire, residingat Frankfort-on-the-Main, Germany, have invented certain new and usefulImprovements in the Manufacture of Artificial Milk, of which thefollowing is a specification.

This invention relates to the manufacture In manufacturing artificialmilk from the soy bean, it is sought first of all toobtain an extractcontaining the ingredients of the bean which resemble the components ofmilk. In the manufacture of any particular kind of milk the next step isto add to and emulsify with this extract any other ingredients as may belacking therein, By I the present method it is possible to obtain ahighly nutritious and pleasant tasted milk in which the albumins andfats are very finely divided and perfectly emulsified; and the milkyproduct may at pleasure be varied to simulate various natural milks.

In the following description while I shall refer more specifically tothe use of soy beans, it will be understood that the other seeds, andmixtures. of seeds, referred to in said patent may be used in the sameway. The beans are washed, decorticated and then ground into a fineflour. In practice the flour should be fine enough to pass through a 100mesh sieve, as the fineness of the flour improves the efficiency of theextraction. If a coarser flour is used then a relatively greaterquantity must be employed to get the same strength or concentration inthe extract.

In the accompanying illustration I have shown more or lessdiagrammatically, partly in vertical section and partly in elevation, anorganization of apparatus elements which may be usefully employed in the'hereindescribed process.

In this showing, element a is a hopper or receptacle for fine flour.with it is a screw 'conveyer Z) leading to chutec- Communicating withthis chute are a water pipe 03 and steam pipe 6. With- .in the chute isa rubbing and mixing device composed of a sieve 9 provided with rotat-Communicatinging brush it. The chute feeds to mixer f heated by a steamjacket 2'. The mixer is provided with a stirrer j run by any suitablepower. Communicating' with this mixer is a centrifugal separator is.This centrifugal separator discharges liquid into cooling tank m. Liquidmay be taken from this tank to a centrifugal device of the general typeof a cream separator 91.. Liquid treated in this separator passes totank 0. From this tank it passes through pipe 39 to emulsifier (1.Vacuum may be produced in this vessel by a pipe 1* communicating withany suitable vacuum producing means. The emulsifier is provided with asteam jacket 8, an inlet 25 for oil or fat and a sight gage a. A glasswindow may also be used. From the emulsifier the material may pass viacooler a" into a storage tank '0 whence it may be withdrawn by anysuitable means and packaged in any suitable manner.

The soy bean, as well as other analogous seeds, varies in compositionand in the solubility or ease of extraction of the albumin and fats.There is a variation also with the age of the bean or meal. For thepurpose of facilitating extraction, it is best to add-phosphate of sodaor asimilar substance in small quantities.

In a specific embodiment of my process using the apparatus described, Ifirst feed thefine flour from a by means of b to element 0. In 0 theflour is mixed with water and brought into the form of a thin paste. Thewater entering by pipe d may be tempered by steam from pipe e so that itcon-- tacts with the flour at a temperature of about to C. The waterused should be as pure as possible and is preferably boiled and cooledbefore entering through pipe d. Presuming'that about liters of milk areto be made in an operation, the quantity of flour fed in may be 10kilograms. If the flour is sufiiciently fine the quantity of water maybe 100 liters. With this quantity about 5 grams of phosphate of sodiumwill be sufiicient where the bean flour is of the ordinary freshness.The aging or deteriorating action proceeds more quickly on flour than onthe bean and for this reason the flour should always be used as soonafter grinding as may be. The

thin paste in c is best well rubbed down before going to the mixer 7'.For this purpose sieve g and rotating brush are convenient. The pastymaterlal passing to f is Albumin 4.3 per cent.

Fats and fatty acids 22 Carbohydrate 21 Salts 5.5

Cellulose and fiber M 8.5

Using a kilo of flour with 10 liters of water, with the usual degree ofextraction (which is of course never absolutely perfeet) it may beassumed that with material of this analysis the liquid in the mixer willcontain on an average about Albumin 3.7 per cent. Fats, fatty acids 2.0

k Carbohydrate 1.8 Salts 0.5

-The liquid in the mixing device of course contains a sol1d residue inaddition to the materials which have gone into solution.

This must be separated, which may be conveniently effected in thecentrifugal separator is shown. Care should be taken that no solidmatter emerges with-the liquid. The liquid leaving the centrifugal andpassing into tank m should be cooled down; best approximately to roomtemperature. It is often advisable to reduce the quantity of I oil orfat in the liquid, thereby reducing the particular flavor of the soybean. This separation or'partial separation of fat may be efiected inthe separator '11, shown. The liquid leaving this separator and havingits content of fat and oil reduced to the desired degree is the rawmaterial for the manufacture of milk. This milk in the present processnow has its composition adjusted to simulate more nearly a naturalanimal milk. For this purpose it is ordinarily necessary to addadditional materials. The amounts to be added will in all cases dependon the degree of concentration of the extract and on the amount of fatsor fatty acids removed in the separator 11.. If we assume that 1 percent. of fats still remain in the liquidand it is desired to produce amilk containing say 3.5 per cent. of fats, then in the case underconsideration 2.5 kilos of any suitable fat or oil or mixture of fats oroils may be added. The other ingredients to be added may be calculatedthe same way. The ingredients usually added are soluble carbohydrates(sugars), sodium chlorid, and carbonate of sodium or the like. Withmaterial such as just described about 2.4 kilograms of carbohydrate maybe added, with 6 grams of sodium chlorid and grams of carbonate ofsodium.

. The choice of the fat to be used and also of the carbohydrate isdetermined by the nature of the product desired. It a thick creamyliquid is desired, a thick or heavy oil is used, such as cocoanut oil.If a thin ner product is required a thinner oil or mixture of oils isused, such as sesame oil. The carbohydrate, or carbohydrate material,used depends on the flavor and other properties desired. Cane or beetsugar, milk sugar, malt extract, etc, may be used. If it isdesired toproduce a milk which will not discolor on heating, malt extract isavoided and milk sugar or beet or cane sugar is used or any mixture ofthese. Choice as regards flavor, etc., of oil or carbohydrate must ofcourse in every'case be made according to the results required and thisalso applies to the addition of any flavoring or bacterial culture whichmay be added. The added ingredients .are thoroughly admixed andemulsified with the liquid in Q. Emulsification may be under eitherressure or vacuu d. and is advantageous y under vacuum. VVhile' ordinarytypes of emulsifying apparatus in which liquids are passed at ahighpressure through narrow tortuous passages, etc, may be used, I regard asadvantageous a simple type of apparatus using-vacuum, such as is illustrated. In the emulsification it is advantageous to provide some degreeof vacuum prior tointroducing the liquid from tank 0. Duringemulsification, the temperature may be maintained at from 35 to 40 C. Atthis temperature under vacuum the liquid may be boiled with a productionof some vapors. It is best to add the oils and other ingredients duringthe emulsification rather than prior thereto (in vessel 0), using forthis purpose introductory means t. The added material should enter theemulsifier at about the same temperature as prevails therein or at alittle higher temperature. Ebullition may be continued until completeemulsification is reached. Conditions in the emulsifier should becarefully watched and kept constant. A temperature of about the degreeindicated gives very good results. When the liquid circulating withinthe emulsifier shows no visible indications of fatty globules orparticles and is of a uniform nature, emulsifieation may be regarded ascompleted. The conditions should be carefullywatched and kept constantand the temperature according to my experience hitherto, should be alsokept about the degree indicated above. A glass window or glass tube u.should be provided in the tank 9 to facilitate observation. When theliquid passing the glass shows no signs of fatty globules or particlesand is of a uniform volume back to liters.

a will of course be less than 100 liters, (opcrating in the describedmanner) since more or lessvapor will be drawn ofi in producing'thevacuum. Sutlicient pure water may therefore be added to the milk tobring the The milk is now ready for consumption or use in cooking,baking, or the manufacture of the usual milk products.

If desired pure cultures of suitable bacteria such as the organism knownas B. Zactz's (midi or B. massed, may be added to the milky material.

What I claim is:-

1. The method of manufacturing artificial. milk from vegetable beanswhich comprises making an extract of such beans with hot water at atemperature below 100 C. of those ingredients suitable for making milk,removing undissolved substances from said extract and adding to andemulsifying with the extract fats, sugars and the like while maintainingthe extract under as constant condition of temperature and pressure aspossir le.

The method of manufacturing artificial milk from vegetable beans whichcomprises making a water extract from beans in a finely divided form, ofthe albumins,

fats, carbohydrates and salts contained therein, separating said extractcompletely xlrom the residue of the beans and addin to the extract andemulsifying therewith tats, sugars and the like, said emulsificationbeing effected under constant conditions of temperature and pressure.

'3. The method of manufacturing artificial milk from vegetable beanswhich comprises making a water extract from such beans in a finelydivided form, of the albumins, fats and carbohydrates and salts,

separating said extract completely from the residue of the beans,removing a portion of the fats, and adding to the extract andemulsifying therewith additional fats, sugars and the like, saidemulsification be- Copies of this patent may be obtained for five centseach, by addressing the Commissioner or its composition approximate thatof rnilr comprises making an extract of the i,

ing eifected under constant conditions temperature and pressure.

4. The method of manufacturing synthetic milk from vegetable beansconsisting in making ,an extract in Water of the 1 tire constituentsofsaid beans, elimina 0 fatty matter from said extract and adding to andembodying with the resulting uct such materials as are required to me 5.The method of manufacturing a cial milk from vegetable beans whichprises treating fine flour of the i a pure hot water and intimatelymixing said flour and water at a temperature below the $5 boiling poi ntretaining said flour in paste form and hot for a completely separatingthe liquid extract from the residue, removing a portion of the in saidextract, and emulsifying stats with said extract at a temperature ofabout 40 C.

6. In the manufacture of artificial from vegetable beans, the process itcomprises making an extract of the containing the fats, albumins other estituents in finely divided form, intrcd ing ad litional fats and otherconstituents of mill to said extract at approximately the sametemperature as the extract itself containing the fats, albumins and edstituents in finely divided form, said extract into .an evacuater vesmaintaining the earnest a temper about 40 (1., adding fat at about triestemperature and maintaining the vacuum an and temperature so that theliquid is constant state of ebullition until emuisi tion is complete.

ln testimony whereof I have signed name to this specification in thepresence or at two subscribing witnesses. n

FRITZ GOSSEL.

L i S Witnesses LYON HARRIS, JEAN GnUNo.

are)". a, eawlitz,

Washington,1). C.

